Cider Chat

Bonus Cider Chat Live with the New York Cider Association's Scott Ramsey Scott Ramsey stepped into his role as Executive Director of the New York Cider Association on March 1, 2020. New York State was soon to become the hot spot for Covid-19. In short, Scott started his new job while a global pandemic was raging world wide and quickly spreading in the US. The Northeastern Cider Conference scheduled for later that same month in Albany, NY need to be addressed. Within days, the Association made the executive decision to postpone the 3 day conference. In this chat we find out a bit more about Scott’s background and what the Association is currently working on and what opportunities lie ahead for this active apple state. Contact the New York Cider Association Website: https://www.newyorkciderassociation.com/ Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube  

Sorbus Domestica enthusiast Arnould Narazian of Paris France, shares his knowledge and passion for this King of all Pommes. This "Service Tree's wood was used for wooden screws used in wine presses and the fruit to help cure ailing cider and wine. This chat was recorded at Cidrexpo in February 2020 in Caen France. The main chat begins at 9:20 minutes Arnould Nazarian What are some of the cultural/traditional name for Sorbus Domestica? North of France it is called “Cormé” South of France it is referred to as “Sorb” Service Tree Spierling - German What inspired Arnould’s affection for Sorbus Domestica A dream and a visit to a train station in the north of Paris called Gare d'Achères–Grand-Cormier based to the North west of Paris in the town of Achères What are the special attributes of Sorbus Domestica? Sorb was used for making mechanical devices such as cog wheels for mills. This was very important for milling up corn and grains for food. These mechanisms came about in the Middle Ages of the 11-12th century The wood was also used for the main screw used to press both wine and olives for olive oil. And, early printing presses used Sorb wood too! Germinating Sorbus Domestica seeds Germinating Sorbus Domestica For the seeds to geminate they must be eaten by a bird or rabbit first. But Arnould has since found some other ways to germinate this King of Pommes. Source seeds in October/November - they must be immediately be placed into moist sand. Then placed in a refrigerator at 2degree Celsius or 35 degrees Fahrenheit. Then the seeds are put outdoors in March The odds of the seed germinating is 95%. Sorbs like Sandy soil Sun light Not a lot of water And the roots can be 6-8 meters down which translate to 26 feet! Sorb Fruit What does the Sorb fruit look like? The fruit of a Sorbus Domestica look like miniature apples and pears and have a range of colors from red, green, yellow and orange. The shape can be round or pear like. Are there different varieties of Sorbus Domestica? Arnould says yes, but those varieties are now lost. Sorbs though large have a special attribute that enables farmers to plant these trees in crop fields Arnould calls the leaves “Peanut Leaves” which means they are small and thus cast a very light shadow for the surrounding area The Day of the Cormé - a celebration of Sorb held in November Buy trees, marmalade, wood products, held in Normandy. Contact Arnould via Instagram: https://www.instagram.com/arnouldnz/?hl=en Mentions in this Chat TeePublic Cider Chat Swag Store - new designs Sorbus Domestica -t shirt at Cider Chat Teepublic Store Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube Help Support Cider Chat Please donate today. Help keep the chat thriving!

Ryan Monkman of FieldBird Cider based in Prince Edward County provides an overview of Canada's response to the Covid-19 crisis gripping the world in this episode. Ryan's chat begins at approximately 11:49 minutes into this episode. Ryan in the barrel room Ryan has worked as an international consultant to winemakers, worked as a winemaker and has been an avid cider fan for years. More recently, he and his wife Nicole started FieldBird Cider based in Prince Edward County, Ontario in Canada. His episode 168: Barrel Making Inspiration is one of the most popular episode on this podcast platform. Now you can "Ask Ryan" cidermaking questions. Send your question by April 20, 2020 for the first segment of "Ask Ryan" Send to ria@ciderchat.com We will be recording this episode in late April 2020, with it airing shorty after.   Contact FieldBird website: https://www.fieldbird.ca/ Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube  

Let’s search for the fruit of the story from the Renaissance era to the often-bizarre works of the Mannerist painter of that time. We are exploring how history is repeating itself in our cups of cider in this edition of Pommes in Art. Take for instance, Michelangelo’s sculpture of David. Michelangelo’s sculpture of David Work began in 1501 and was finished 1504. David stands at 517 cm high × 199 wide cm, which is 17 ft high × 6.5 ft wide. Just imagine the size of that white marble before the task of sculpting began. They had to put up staging to work and one simple misstep -  and years of work could be gone. I didn’t realize at the time that David is an excellent example of art from the Renaissance era. I had no idea at the time what that meant. But now know, thanks to my research for Pommes in Art, that this period is all about of symmetry. The Renaissance depicted the idealized human and scene. If I knew then what I know now, maybe I would have lingered a bit longer before that marble statue before bolting for the door. Cider like art can overwhelm and turn off the would-be drinkers. Like art with its Early Renaissance, Renaissance and Late Renaissance, cider also has its periods of time. Early Cider PreProhibition Cider Post Prohibition Cider and the period that we are currently in which I call” Omnia”, which is Latin for Everything. In the Omnia Era of Cider everything is up for grabs from traditional cidermaking to modern. The consumers want variety and the makers are meeting their patron's demand. As a cider geek, I have some understanding of cider through the ages and enjoy delving into a glass and looking for the subtleties. For the rest of the drinking world I can only imagine how quickly they might get bored by cider, “Where are the bubbles?” Or “I can’t taste the apple?” When life is not relatable, we move on.  “I don’t get this painting.” can be flipped just as easily to “I don’t get this cider.”   What is relatable is a good story and both art and cider are gold medal winners in this arena. In this episode 217, I thought all I was going to talk about was one portrait of Rudolf II who was the Holy Roman Emperor from 1576–1612. The Italian painter Giuseppe Arcimboldo used fruits, meats, fish, vegetables and assorted objects to create the portrait. Using assorted edibles and objects was Arcimboldo’s trademark. He did a series of portraits depicting the four seasons, Winter, Spring, Summer and Autumn. And another series on the four elements, Earth, Air, Fire and Water. But his most famous of all is of Rudolf II. Giuseppe Arcimboldo's Vertumnus for Rudolf II ] Hans von Portrait of Emperor Rudolf II Knowing Rudolf II title, I was a little concern for Arcimboldo. Was the Holy Emperor of Rome amused or angered by this fruity depiction? Evidently, he was amused and was quite the connoisseur of the unusual. It wasn’t unusual for Rudolf II to be found gazing at his art collection. The guy could deal with out of the box. I bet he would have liked a cider made with habanero pepper from the Omnia Era of Cider. The portrait wasn’t just a typical portrait like one would see in the Renaissance period. Arcimboldo depicted the Holy Emperor of Rome as Vertumnus, the Roman god of metamorphoses. It was a brilliant move by Arcimboldo to portray his patron as a god. Like who wouldn’t want that? Right? Vertumnus is of particular interest to us student of all things Pomme because he was considered a shape shifter who at one time took the shape of an old woman, in his quest to win over the goddess Pomona. In case you do not know of Pomona she is the Roman goddess of fruit trees, gardens, and orchards has a unique status within mythology because unlike other Roman goddesses and gods, she does not have a Greek counterpart. Pomona comes the Latin word “pomum” meaning orchard fruit. The tale of Pomona and Vertumnus is told in the 14th book of Roman poet Ovid’s Metamorphoses. There is a total of 15 books telling the story of over 250 myths. Even by today’s standard, where we think the Harry Potter series of 7 books is something. Imagine Ovid doing so without a great pen to write with or a computer for that matter. Yow! Back to the story of Vertumnus. He had tried to seduce Pomona a number of times before using his super powers of shapeshifting. He tried being an apple picker, harvester, keeper of a vineyard, a fisherman and a soldier. Pomona didn’t want men in her orchards, because she didn’t want them to trample the gardens. So, each time she turned away the shape shifting god. It wasn’t until he transformed into an old woman that Pomona allowed him to enter. Once next to Pomona and still in disguise of an old women, he began to tell tales of unrequited love that ended miserably for the suitor. Pomona was not swayed, that is until Vertumnus finally took off his disguise and showed his true self. Pomona falls for the dude and they live happily ever after tending the gardens together. Vertumnus & Pomona by Adriaen Backer (Dutch, 1635–1684) Which just goes to show you that the moral of Ovid’s story of Vertumnus and Pomona is that deception will not prevail over one’s own true authentic self. This lesson is a true to today as it was then back in a.d. 8 when Ovid wrote his poem Metamorphoses! And in case you are wondering how long ago that is, well the computer calculations say over 2000 years ago. And in case you are wondering if cider was around back then, the answer would be yes. The folks on the western coast of Spain where writing about cider way back then too! I believe this Omnia Era of Cider is quite similar to the Mannerist period where anything goes. Like the Mannerist period we see today a bit of chaos, imbalance, and even shock and awe in ciders of during this Omnia era. Who will be the Arcimboldo of Cider that the future will salute in the years to come? How long will this Omnia Era of Cider last? As I figure now, this period of cidermaking is less than 20 years old which if we look to art as our guide is a relatively short time. Transformation is inevitable, and more often than not it is uncomfortable. This spring of 2020 is one of those moments of time worldwide when transformation is here whether we like it or not. 2020 will be told in stories and noted by generations to come. We are living the history of tomorrow. We are creating our narrative and we will transform.

In 2015, there was a windfall of apples in Russian. That moment helped to catapult "The Land of Antonovka" into the cider spotlight world wide. Episode 216 Featured guest is Alexander Ionov of Rebel Apple Cider of Moscow, Russia. This chat begins at 21:00 minutes into the episode. How did Alex get into cidermaking? In 2015, that windfall of apples at Alex's Dacha (summer home) outside of Moscow was a turning point. One can make only so many apple pies, so Alex began researching how to make Apple Wine,. That quest led him to cider. Since that time, he has traveled to the US to attend CiderCon and the United Kingdom. Tom Oliver of Hereford is one of the prominent makers who has really informed Alex's cidermaking styles. Now five years later, Alex is at the final stage of opening his cidery Rebel Apple in Moscow, in an old military base on the outskirts of the city. Alex originally built a rack and cloth press, but has since purchased a pneumatic press. Rebel Apple Cider - 2 current ciders Dickey Crest, 375cl Bride, 750ml - a base of Antonovka, cultured yeast. A wonderful aromatic cider, that is very fruit forward with a touch of tannin.  Alex Ionov Rebel Apple Cider Tasting Room Expect the tasting room to be open to the public once the coronavirus quarantine ends. As of this writing Alex was still waiting for permission from The Russian Ministry of Alcohol Beverage Department - I will post once this cidery officially opens. Contact for Rebel Cider Facebook page: https://www.facebook.com/rebelappleofficial/ Instagram: Alexander's page - https://www.instagram.com/pbvox/?hl=en Rebel Apple Instagram: https://www.instagram.com/rebel_apple/?hl=en Mentions in this Chat “The spirit of self-sacrifice creates trust in the power of love” - Morihei Ueshiba England Cider Tour September 1-6, 2020 A letter from Marcel Jenssen de Gerdenner | Netherlands Episode 98: Jérôme Dupont | Domaine Dupont, Pays d'Auge FR Link to apple study from Vermont's Walden Height's Nursery & Orchard Find this episode and all episodes at the page for Cider Chat's podcasts.Help Support Cider Chat Please donate today. Help keep the chat thriving! Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Hear what the ACA and the USA's regional associations are doing to help members while their businesses are shuttered during quarantine. Cider Chat Live: Helping Cider in Covid Time w/ACA Recorded March 19, 2020 with American Cider Association (ACA) Executive Director Michelle McGrath. "If the airline industry is getting excise tax relief, then the beverage alcohol industry should also get relief." Goals to Help Members:  Expanded Unemployment insurance Suspension of Payroll Taxes Federal Excise Tax Relief no and low interest loan growth in the funding of the above programs Industry Stabilization Funds cash infusions Maintaining an open commercial border Suspension of beverage tariffs and their suppliers Up to the end of April, the ACA  encourages association members who were forced to layoff staff, to Michelle to have their former employees sign up for a free level 1 Certified Cider Professional exam so they can add to their resume during this down time. Link here to the American Cider Association's   Covid Resources For Cideries New York Cider AssociationNews: 9am - Wednesday  March 25, 2020 The NYCA Town Hall to address issues surrounding the Covid-19 epidemic  New York Cider Association elected new Executive Director is Scott Ramsey. He will be holding a Digital Town Hall meeting with New York Cider Association Help Support Cider Chat Please donate today. Help keep the chat thriving!

Join the Talking Pommes and I, as we "Flip the bird" to the Coronavirus! Yes, "feck off" to the virus by signing up now for the upcoming England Cider Tour September 1-6, 2020.  215: Andy Hallett of Hallet Cider | UK Andy Hallett says he choose to become a cidermaker, once he retired from a career as a Mechanical Engineer. As he puts it, it was a choice of creating a lifestyle that he wanted to live, but that would be denying all the roads that led him to cidermaking. Andy Hallett For the most part, his story would be familiar to all who have spent their early drinking years learning to ferment beer, wine and cider. Like so many, Andy began making both beer and cider at 17 with his brother Pete. In college he tried his hand at homemade wines. It was only a matter of time before he entered his cider into a competition and won a bronze medal in a National Competition. That award provided the encouragement to go commercial. The cider brand at the time was named after the farm, Blaengawney Farm, which is Welsh. For non native speakers of this Celtic language “Blaengawney Farm” is a bit difficult to pronounce, which can have an impact on sales. In 2010 it was time to rebranded the cider name from Blaengawney Farm. Andy's last name is “Hallett” with a double t.  But the design team didn’t like the look of the double ll and double tt. Despite a bit of grumbling from the family including Andy’s father, he forged ahead and changed the cider brand to Hallet, because as he puts it, “It looked perfect on the label.” Hallet Cider is shipped to Ontario Canada and as far at Japan, so basically around the world. They make 80,000 liters/year. You can order Hallet Cider online at their website. Tell them Cider Chat sent you. Contact for Hallet Cider Website: https://halletsrealcider.co.uk/ Located at Blaengawney Farm, Mynydd Maen, Hafodyrynys,Crumlin, Caerphilly, Wales NP11 5AY Telephone: 01495 244691 eMail: info@halletsrealcider.co.uk Mentions in this Chat September 1-6, 20202 - England Cider Tour - Hereford and Somerset Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Cider as Art + Science w/Kim & Dan Kim says, "We consider ourselves a natural cider, Perry and wine company. Our products start with the farming; sourcing quality fruit that is ecologically farmed is important to us. We keep our processing techniques minimal to reflect our farming practices and our respect for terroir. "  We begin this chat with Dan’s explanation of Natural Cider “Nothing add, nothing taken away” We then go full in on discussing their Quince Cider, which is 100% quince. Art + Science forage all their quince from many trees that are over 100 years old. This trees are so large that Kim can’t wrap her arms around the trunk! Art + Science uses a Zambelli Mulimix electric apple crusher for their cider and to make the quince cider. Initially, they were keeving the Quince, using a concrete fermenter. The concrete provided the calcium and then they added salt. The concrete is an eco barrel and now is no longer used because the concrete tends to get very microbial. “The quince likely cause the problem due to the high PH”, says Dan. Now for the Quince, they are using a regular barrel and no longer keeve the Quince because Dan doesn’t feel the keeving was leaving any sweetness. Art + Science Quince Tips The quince juice is very clear The yields of juice is about the same as apple. It is sweet and palatable to drink right away. Super aromatic, but the palate doesn’t match the aromatics Tends to be savory, which lends to a bit of a herbal and almost vegetable components Kim recommends stinky blue cheese with Art + Science’s Quince Served chilled like a white wine chill The alcohol by volume of Art + Science Quince is 7.0% Art + Science Perry After discussing the Quince Cider we moved onto their Perry. Dan and Kim both provide great tips on dealing with this persnickety Pomme and its propensity to go acetic and how they manage that with sulfur. For their Perry - they use a blend of pears 3 Art + Science Perrys 1. Humble Perry: Dessert pear, buying Pear from a biodynamic orchard 2. Pilfered Perry: Foraged pears: classic pears mixd with foraged dessert pears 3. Bird Brain Perry 100-200 year old pear trees Very tannic - true Perry pears How does Art + Science stabilize their cider in the bottle? Bottle Pet Nat style - allowing the cider to finish fermentation in the boatel Bottle Types used for Art + Science Flip top bottles. Contact info for Art + Science Website: https://www.artandsciencenw.com/ Purchase Art + Science online: https://www.artandsciencenw.com/purchase-products/ Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube  

Who is the Sleeping Giant? France, of course! The cider regions in Normandy and Brittany are steeped in tradition and rich with select apples and pears that showcase a very specific terroir from each of the appellations.  While the rest of the world's cider regions have been ramping up their world stage visibility, the French have been continuing on doing what they do (making great cider) with minimal social media or online presence. Perhaps the French producers and cidermakers were waiting for the rest of the world to catch up or maybe the symmetry of a number like 2020 is more fitting for them to present their wares on the international stage....it is likely the latter as the French are all about pleasing proportions much like their cider, poire and Calvados. I began visiting Normandy in 2016 and found out that not only did the French not engage with online banter, but also that they do not have cider fests (where an assortment of producers pour their product to the public during a one day festival). The Story of Cidrexpo coming into being as told to me by Ètienne Dupont. Jérôme Dupont of Domaine Dupont in Pays d'Auge was one of the rare cidermakers who did travel the world teaching others about Calvados and produced innovative ciders that swayed away from the well known farmhouse ciders of Normandy. It was Jérôme who had the vision for what would become Cidrexpo today, but sadly he left this earthly plain in August of 2018. In September of 2018, I visit Domaine Dupont with a group of cider travelers on my Totally Cider Tour to France. We were originally going to meet Jérôme, but alas he had unexpectedly passed away. When that news broke, I wrote a sympathy card to his father Ètienne. That simple card inspired him to then meet the group and myself almost a month later after Jèrome passed and do the tour with our group. After the tour about the Domaine, we all raised a glass in the tasting room of Domaine Dupont and I made a toast to Jérôme. What I conveyed in the note and to his father and the group during the toast is that Jérôme's words and his legacy would not be forgotten. His reach was so broad and his mark so wide that his greatness had all ready left an undeniable mark on the world of cider. Unexpectedly, his father then announced while we were in the Tasting Room that Cidrexpo would still take place. Not only was he moving forward with the expo, but it was because of me! I didn't quite believe what I had just heard, but with the group as my witness I found out it was exactly what this grieving father was inspired to do. It was as if our visit and that simple card was enough to help him see out of the blur of sadness at his son's death and that he would move forward with Jérôme vision of Cidrexpo. I was able to attend Cidrexpo on the 13th, 14th, and 15th of February 2020, as Ètienne's guest at he and his wife Catherine's home in Caen where the festival took place. It was in Caen on my first night while out for dinner with he and his wife that I told him of how I saw France as The Sleeping Giant that just has Awoken onto the world stage with Cidrexpo. My fondest memory of that 3-day fest is seeing him smile deeply each time I mentioned the Sleeping Giant. There is no denying that with this first very successful event that the Giant is awake and Cidrexpo will become an annual event. On this episode, I spoke about Cidrexpo and also share a recording with Raitis Zalāns of the Latvian cidery Mūrbūdu sidrs from Cidrexpo.  Raitis Zalāns    

The Northeastern Cider Conference will take place March 24, 25, 26, 2020 in Albany, NY. Register now - Get group discount for Hotel now through February Tuesday March 24th begins with a kick off with a opening toast and reception with a cider share. Wednesday - Thursday - 4 different  Cider Tracks Growing Fermenting Midstream  distribution, packaging Downstream - retail market, education, tasting room optimization selling regionalism Website links: Conference info: https://www.newyorkciderassociation.com/event-calendar Eventbrite tickets: https://www.eventbrite.com/e/northeastern-cider-conference-tickets-76112493517 Follow the Northeaster Cider Conference  IG: @NewYorkCider FB: https://www.facebook.com/events/2459330607655048/ Hashtags: ​#NCC2020 #NortheastCider2020 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube